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Crispy Vegetable Spring Rolls
These crunchy spring rolls are filled with vibrant vegetables and bursting with Asian-inspired flavors, making them a delightful appetizer or snack for any occasion!
Ingredients:
– 8 spring roll wrappers
– 2 cups shredded cabbage
– 1 cup julienned carrots
– 1 cup bean sprouts
– 1/2 cup sliced bell peppers
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1/2 tsp sugar
– Salt and pepper to taste
– Oil for frying
Directions:
1. In a large skillet, heat oil over medium-high heat. Add garlic, ginger, and scallions, sauté for 1-2 minutes.
2. Add cabbage, carrots, bell peppers, and bean sprouts. Cook for 3-4 minutes until vegetables are slightly softened.
3. Stir in soy sauce, sesame oil, sugar, salt, and pepper. Cook for another 2 minutes. Remove from heat and let the mixture cool.
4. Place a spring roll wrapper on a clean surface. Spoon 2-3 tablespoons of the vegetable filling onto the wrapper.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling completely.
6. Moisten the edge of the wrapper with water to seal the roll.
7. Heat oil in a deep skillet or fryer to 350°F (180°C).
8. Fry the spring rolls in batches for 3-4 minutes until golden brown and crispy.
9. Remove and drain on a paper towel-lined plate.
10. Serve hot with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Calories: ~120 per serving | Servings: 8 | Storage Tips: Best enjoyed fresh; store any leftovers in an airtight container in the refrigerator for up to 2 days.
#AsianVegetarian #SpringRollDelight #CrispySnack 🥢🥬🥕